O'Delice French Bakery – New Orleans, LA: Hours & Menu

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (504) 895-2144 to check today's hours. Know the hours? Send them to us.

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6033 Magazine St, New Orleans, LA 70118

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Address6033 Magazine St, New Orleans, LA 70118

Phone(504) 895-2144

StyleFrench bakery

CountyOrleans Parish

Time zoneCentral Time

From city center3.5 mi southwest

About O'Delice French Bakery

Set at 6033 Magazine St (70118), O'Delice French Bakery is a French bakery 3.5 mi southwest of the New Orleans city center.

It is one of 127 bakeries and sweet shops we list in New Orleans, which works out to one bakery per 2,856 residents. If you want to compare, O'Delice sits less than 0.1 mi from here.

We have not been able to confirm a full weekly schedule for O'Delice French Bakery yet, so calling ahead at (504) 895-2144 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery
Bakeries in New Orleans	127
Nearest bakery	less than 0.1 mi

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What to order

Typical items at a French bakery like this one — the bakery's own selection may differ.

Full menu

Viennoiserie

Chausson aux PommesPuff pastry turnover filled with chunky apple compote, scored on top and glazed to a lacquered finish.
Kouign-AmannA Breton pastry of laminated dough layered with sugar and salted butter, baked until the outside caramelizes into a toffee-like shell.
Brioche à TêteFluted brioche with a little topknot, rich with eggs and butter, yielding a golden, faintly sweet crumb.
Croissant au BeurreAn all-butter croissant with a honeycombed interior, shattering crust, and deep caramelized color from a long, slow proof.

Pain

Pain aux NoixHearty whole wheat loaf packed with walnuts, earthy and faintly bitter, a natural partner for a cheese board.
FougasseProvençal leaf-shaped flatbread slashed with openings, brushed with olive oil and studded with olives or herbs.
Brioche NanterreA loaf of buttery brioche baked in a pan from several dough balls, ideal for toast or pain perdu.
Pain de SeigleRye bread with a dense, moist crumb and earthy sourness, traditionally served with oysters and salted butter.

Pâtisserie

Tarte au CitronSweet shortcrust shell filled with sharp, satiny lemon curd, sometimes crowned with torched Italian meringue.
Mille-FeuilleThree layers of caramelized puff pastry with vanilla pastry cream, iced with marbled fondant; crisp, creamy, and messy to eat.
Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.
Tarte aux FraisesCrisp pâte sucrée with vanilla crème pâtissière and glazed fresh strawberries arranged in tight rows.